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Tasty Tuesday: Going Raw

Nov 27th 2012

As many of you know, my holiday crowd includes a couple of raw foodists. One is also vegan. usually I leave my son and daughter-in-law to come up with their own menu–think: big bowl of kitchen sink salad–but this Thanksgiving I ventured into the land of the raw, actually preparing (you can't say "cook") a raw entree to sit right beside the turkey on the buffet.

I've been cooking since I was a kid. Owned a catering company, raised a family, cooked for magazines, stores, commercials…

Funny how NOT cooking this one dish and seeing family devour it made me so proud. But honestly, cooking for your children is one of the great pleasures of being a mom and for a few years I had skipped that because I was intimidated by raw food.

Stuffed Mushrooms for TwoLeave portobello mushroom caps out for a day so they dry a little. while you prepare the stuffing, marinate the caps in a soft balsamic olive oil vinaigrette